Managing Director at Swiss Chalet Fine Foods
Pastry & Baking Arts, 1993
Before he enrolled at Peter Kump’s New York Cooking School (the previous name of ICE), Steven D’Onofrio worked as a public account. After graduating from the pastry program, D’Onofrio landed a pastry externship at the original Le Cirque Restaurant, where he was lucky enough to work with then Pastry Chef, Jacques Torres. Commenting on his externship experience, D’Onofrio notes: “My externship opened me to a network of some of the finest culinary professionals and environments in the industry.” During his subsequent years as a culinary professional, D’Onofrio worked as a National Sales Manager for Valrhona, and later, as the Director of Business and Product Development at Harry Wils and Company. Today, D’Onofrio is the Managing Director at Swiss Chalet Fine Foods, and has been featured on NBC's Today Show and in Food Arts magazine.